This restaurant-style Chinese Black Pepper Chicken is quick and easy to prepare at home. It’s adaptable if you want to swap the vegetables or protein, and it’s comforting, flavorful, and perfect for a weeknight meal.
I’m sharing a nostalgic favorite from my college days: a simple, satisfying Black Pepper Chicken that hits the spot after a long day of classes, rehearsals, or study sessions. I grew up visiting a small, beloved local Chinese restaurant that served incredible stir-fry sauces, fried rice, and egg drop soup. When I left for college in a tiny town that had only one Chinese restaurant, I quickly learned how comforting it was to recreate those flavors at home.
That little town’s restaurant did make an especially memorable Black Pepper Chicken, and I’ve been refining my own version ever since. Today I make it at home with ingredients I can control. I often use whatever vegetables I have on hand, and sometimes I substitute shrimp or tofu for the chicken. When I want the classic version, I keep it simple: tender, juicy chicken, crisp celery and bell pepper, zesty red onion, and an assertively peppery sauce. It’s a reliable comfort food that still tastes wonderful.
This recipe is fast and straightforward. Start by stir-frying the chicken, then cook the vegetables until tender-crisp. While the vegetables cook, whisk together a sauce from soy sauce, oyster sauce, rice wine vinegar, cornstarch, ground ginger and plenty of freshly cracked black pepper. Return the chicken to the pan, pour in the sauce, and cook briefly until it thickens. Serve over rice or quinoa, garnish with green onions and toasted sesame seeds if you like, and add an extra crack of fresh black pepper to emphasize the signature flavor.
Whether you need a meal to help you power through finals or just want a flavorful Tuesday dinner, this Black Pepper Chicken is an easy go-to that’s always a crowd-pleaser.
Black Pepper Chicken
7 minutes
13 minutes
20 minutes
4
-6 servings
Ingredients
- 2 tablespoons peanut oil (or any mild-flavored oil), divided
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small bell pepper, cored and thinly sliced
- 1 small red onion, peeled and thinly sliced
- 2 stalks celery, thinly sliced on a bias
- 2 cloves garlic, peeled and minced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons freshly cracked black pepper (or more to taste)
- 1/4 teaspoon ground ginger
- Optional toppings: thinly sliced green onions, toasted sesame seeds
Instructions
- Heat 1 tablespoon of oil over medium-high heat in a large sauté pan or wok. Add the chicken and sauté for 4–5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. Use a slotted spoon to transfer the chicken to a clean plate and set aside.
- Add the remaining 1 tablespoon of oil to the pan, then add the bell pepper, red onion, celery, and garlic. Sauté for 5–6 minutes, stirring occasionally, until the vegetables are tender-crisp.
- While the vegetables are cooking, whisk together the soy sauce, cornstarch, oyster sauce, rice wine vinegar, freshly cracked black pepper, and ground ginger in a small bowl until smooth and combined.
- Return the cooked chicken to the pan and pour the sauce over the chicken and vegetables. Stir to coat everything evenly, then continue cooking for 1–2 minutes, or until the sauce has thickened. Taste and adjust seasoning with additional soy sauce or black pepper as needed.
- Remove from heat and serve immediately over rice, quinoa, or your preferred grain. Sprinkle with thinly sliced green onions and toasted sesame seeds if desired, and add an extra crack of black pepper to enhance the flavor.
Notes
If you prefer a spicier dish, stir 1–2 teaspoons of garlic chili sauce into the prepared sauce before adding it to the pan. This recipe is very adaptable: swap in shrimp, tofu, or thinly sliced beef for the chicken, and use your favorite mix of vegetables. For a gluten-free version, substitute tamari for soy sauce and use a gluten-free oyster sauce or mushroom-based stir-fry sauce.
Additional Info
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